Description
Potato mac salad is a Hawaiian plate lunch necessity. Tangy, creamy, and the ultimate chilled side dish that pairs perfectly with so many main dishes. A must try recipe.
Ingredients
Scale
- 3 small potatoes
- 8 ounces elbow macaroni
- 2 tablespoons apple cider vinegar
- 1 cup mayonnaise
- 1/2 cup milk
- 1 tablespoon granulated sugar
- salt and pepper to taste
- 1 carrot (grated)
- 2 tablespoons grated onion
- 3 hard boiled eggs (roughly chopped)
Instructions
- Step: Peel and cut potatoes into 1 inch cubes.
- Step: Heat a large pot of water to a rolling boil. Add salt and a splash of oil to the water. Add the potatoes and boil for 5 minutes. Then add the elbow macaroni and continue to boil until potatoes are fork tender and the macaroni is al dente.
- Step: Drain the potatoes and noodles. Toss with apple cider vinegar and set aside.
- Step: In a large bowl add mayonnaise, milk, sugar, salt, and pepper. Whisk to combine.
- Step: Then add the mayonnaise mixture to the macaroni noodles and stir to combine.
- Step: Add in carrots, onion, and eggs. Gently stir until well combined.
- Step: Cover and place in the refrigerator for 4 hours or overnight until cooled.
- Step: Serve cold and ENJOY!
Notes
Drain the potatoes and noodles well to prevent the salad from becoming runny. Toss the potatoes and noodles with apple cider vinegar while still warm to better absorb the tangy flavor. Allow the mixture to chill covered in the refrigerator prior to serving to let the dressing set. If the salad seems dry, add a small amount of additional mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Boiling
- Cuisine: Local
Nutrition
- Serving Size: 1 serving
- Calories: 436 kcal
- Sugar: 5 g
- Sodium: 335 mg
- Fat: 31 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 110 mg
Keywords: hawaiian potato mac salad, hawaiian potato salad, hawaiian side dishes, potato mac salad, potato salad, side dishes, sides